Fall Harvest Pasta Salad
My Fall Pasta Salad is an easy meal prep lunch full of seasonal produce. It won't get soggy and has all my favorite harvest veggies!
Servings: 6
Ingredients
- 12 oz dry ditalini rigati pasta 450g or 6 cups cooked
- 2 cup diced butternut squash fresh or frozen will both work
- 2 cups thinly sliced brussel sprouts
- Salt and black pepper to taste
- 2 tablespoon olive oil divided
- 1 lb mild turkey sausage casing removed
- 3 heaping cups curly kale leaves finely chopped (about ½ of a large bunch)
- 1 cup red onion diced (about ½ of one large red onion)
- 1 cup parmesan cheese shredded
- ½ cup dried cranberries
- ½ cup pumpkin seeds
Maple dijon vinaigrette:
- ½ cup olive oil
- ¼ cup maple syrup
- 3 tablespoon old fashioned dijon mustard
- ¼ cup apple cider vinegar
- ¼ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Preheat oven to 400F and prepare a large sheet pan.
- Cook your pasta according to package instructions. Once cooked, drain and place in the fridge or freezer to allow it to fully cool.
- While the pasta is cooking add the diced butternut squash and sliced brussels sprouts to the pan. Drizzle with 1 tablespoon of olive oil and season with salt and black pepper. Bake for about 25-30 minutes or until the brussel sprouts are crispy and the butternut squash begins to brown. Once cooked, allow to cool.
- While the veggies are roasting, remove the sausages from the casing by using a sharp knife to gently slice one side of the casing to remove the meat. Cook the turkey sausage until no longer pink in colour. Allow to cool.
- Add the kale to a large salad bowl, drizzle with the remaining 1 tablespoon of olive oil and gently massage the leaves to soften them.
- Add the cooled pasta to the kale base. Top with roasted veggies, turkey sausage crumbles, red onion, parmesan cheese, dried cranberries and pumpkin seeds.
- To make your dressing: add olive oil, maple syrup, dijon mustard, apple cider vinegar, salt and black pepper to a large mason jar and whisk (or shake jar) until fully combined.
- Drizzle dressing over the salad and toss to combine.
Notes
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 2cups | Calories: 743kcal | Carbohydrates: 73g | Protein: 31g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 1011mg | Potassium: 774mg | Fiber: 6g | Sugar: 20g | Vitamin A: 5925IU | Vitamin C: 44mg | Calcium: 303mg | Iron: 3mg
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